Head Chef

Position objective

- Ensures through supervision and organization that food is prepared and presented in accordance with the established standards and that a high degree of cleanliness exists throughout the kitchen areas.
- Responsible for the smooth running of the day-to-day kitchen operation. Liaises with pastry chef, sous chefs, and manager for timely food preparation and appropriate presentation; liaises with the stewards to ensure cleanliness and hygiene standards and ensure that all equipment is in proper working order.
- Responsible for the efficient day-to-day operation of the kitchen including food preparation, cooking, presentation, supervision, training, and storage.
- Suggests in connection with the disciplinary actions relating to all kitchen and stewarding staff.

Key responsibilities operational

- Supervises the work of the kitchen staff on a specific shift to ensure food preparation, organization, and presentation standards are followed.
- Ensures that kitchen equipment is in proper working order and issues maintenance orders for its repair.
- Trains staff in accordance with planned training programs and corrects production errors or methods as found necessary.
- Maintains waste to a minimum and determines that portion control is followed to ensure that the required food cost percentage is obtained.
- Initiates and participates in creative selling, merchandising, decoration, and presentation ideas. Assists in developing new menus and recipes.
- Liaises with the kitchen department to ensure that a high standard as per UAE standards of cleanliness is maintained in the kitchen, its fixtures, and equipment.
- Orders fresh and dry goods daily to avoid spoilage and wastage, and maintain quality and freshness. Maintains stocks at par levels.
- Liaises with the managers regarding food preparation and presentation, special menus, and seasonal specialty.
- Minimizes food cost and maintains it below identified levels and percentages as per target set by managing partner.
- Determines with the sous chef the quality of the supplies for the kitchen.
- Attends weekly meetings and briefings as and when scheduled.
- Attends training sessions as and when scheduled.

Health, safety and security

- Maintains the required standard of operational hygiene according to cleaning rotas at all times.
- Is aware of the restaurant policies and procedures relating to health, hygiene, and fire life safety and ensures direct reports do the same.
- Familiarizes with emergency exits and evacuation procedures.

Financial management

- Under the assistance of the restaurant manager, works to achieve the budget by monitoring and controlling the departmental operations, considering restaurant and expenditure.
- On an ongoing basis, controls and analyzes departmental costs to ensure performance against budget; implements corrective measures where necessary to produce positive business results.

General

- Complies with the company's corporate code of conduct.
- Familiarizes yourself with the company values and models desired behaviors.
- Performs tasks as directed by the management in pursuit of the achievement of business goals.